Focusing exclusively on the practices, terminology, and business demands unique to club catering, this book covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines on room selection and setup, meals and beverages, staffing, member relations, financial reports, ... more →

One of the best books ever written about the restaurant biz
Reviewer: A reader from New York City
The back cover of this James Beard Award-winning book, which is out in a great new expanded edition, says it all:
"Excellent." -THE CHICAGO TRIBUNE
"Illuminating." -THE NEW YORK TIMES
"Insightful." -THE ... more →

Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first ... more →

Award-Winning Java Joints! Over 350 full color photos showcase 100 top coffee shop designs from around the world, illustrating just how hot this area of food retailing remains. Cafes and Coffee Shops, by Mike Pegler, reveals the work of renowned and up-and-coming architects-details the atmosphere that gave each establishment ... more →

Designed for first-time caterers as well as seasoned pros, this book contains worksheets, menus, and recipes that help streamline the paperwork, organize each event, and ensure profitability along the way. A comprehensive resource section lists who to call for a wide variety of supplies, services, and crucial information. 10 photos. ... more →

An intelligent hands on text book that combines the proper methods of serving along with the logic for using these particular methods. Highly recommended for restaurant, hotel, and resort employees and managers. ... more →

On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has ... more →

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and ... more →